Lebanese Mountain Cookery PDF Download
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Author: Mary Laird Hamady
Publisher: David R. Godine Publisher
ISBN: 9781567920208
Category : Cooking
Languages : en
Pages : 292
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Book Description
One of the glories of Middle Eastern cuisine is that once the basics are mastered, it becomes easy to put together meals for 40 or 50 people. The definitive book on Lebanese regional food, "Lebanese Mountain Cookery" provides an important and beautiful resource for anyone interested in the history and practice of Middle Eastern cooking.
Author: Mary Laird Hamady
Publisher: David R. Godine Publisher
ISBN: 9781567920208
Category : Cooking
Languages : en
Pages : 292
Get Book Here
Book Description
One of the glories of Middle Eastern cuisine is that once the basics are mastered, it becomes easy to put together meals for 40 or 50 people. The definitive book on Lebanese regional food, "Lebanese Mountain Cookery" provides an important and beautiful resource for anyone interested in the history and practice of Middle Eastern cooking.
Author: Anissa Helou
Publisher: Macmillan
ISBN: 9780312187354
Category : Cooking
Languages : en
Pages : 268
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Book Description
More than just a collection of recipes, Lebanese Cuisine offers a richly detailed portrait of the crown jewel of Middle Eastern cuisine. Short-listed for the prestigious Andre Simon award in England, it has garnered rave reviews from both sides of the Atlantic.
Author: Linda Dalal Sawaya
Publisher: Franklin Beedle & Associates
ISBN: 9780966049220
Category : Cookery, Lebanese
Languages : en
Pages : 0
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Book Description
Linda Dalal Sawaya painter, illustrator, gardener, cook, and Alice's youngest daughter presents the time-honored recipes of her Mother Alice, and their Lebanese immigrant family, with stories and love.While Lebanese cuisine, a very popular and healthy Mediterranean diet, is known for hommus, tabbouli, baba ghannouj, and falafel, Sawaya shares a variety of basic recipes not generally found in this genre of cookbook, for example how to cure olives, bake pita bread, and how to make Lebanese ice cream. The recipes which vary from simple and delicious to complex and sublime are seasoned with family stories that touch the hearts of all readers Middle Eastern and beyond.This newly revised and expanded edition of Alice's Kitchen is greatly anticipated by many since the book out of print for several years.
Author: Paul Doyle
Publisher: Bradt Travel Guides
ISBN: 178477698X
Category : Travel
Languages : en
Pages : 408
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Book Description
This new, thoroughly updated third edition of Bradt’s Lebanon remains the only English-language guide dedicated to the smallest country on the Asian continent. Comprehensively updated throughout to reflect recent economic, political and social changes, it includes revised and new listings for hotels, restaurants, and what to see and do, catering for all types of travellers and budgets. Although only half the size of Wales, Lebanon offers extraordinary diversity. Some of the world’s oldest human settlements, including the Phoenician ports of Tyre and Byblos – two of Lebanon’s five World Heritage sites – sit alongside modern Beirut. The absorbing capital is popular for its world-renowned cuisine, eclectic nightlife, mosaic of peoples and kaleidoscope of religions. In Lebanon's second city, Tripoli, busy medieval souks are watched over by a vast Crusader castle. Nearby, snow-capped mountains and the lush Qadisha Valley with its snaking river and waterfalls provide entertainment for skiers and hikers (the latter also well served by the Lebanon Mountain Trail, which runs virtually the length of the country). Three hundred days of sunshine per year makes Lebanon a ‘go anytime’ destination, with the Mediterranean coastline particularly drawing sun-seekers and watersports enthusiasts. Wildlife-lovers can enjoy Shouf Biosphere Reserve (with its famed cedar trees, the national emblem) and the Aammiq Wetlands, while Lebanon has become a major destination for religious tourism, and vinophiles can visit numerous Bekaa Valley wineries of international repute. Bradt's Lebanon offers detailed coverage of areas ignored by other guides, particularly the country’s south, as well as more extensive cultural and practical information. New for this edition are specialist features on aspects of Lebanese cultural life, additional background information, updates on work to rebuild Beirut following the 2020 explosion, extended and revised coverage of the Aammiq Wetlands, new and updated maps, and new visitor attractions including the MIM mineral museum and the Middle East’s first chocolate museum, both in Beirut. With a comprehensive language appendix covering both Arabic and French, detailed historical and religious background that helps visitors travel with awareness and sensitivity, and in-depth travel information, Bradt's Lebanon is an indispensable practical companion to visiting this excitingly varied country.
Author: Maureen Abood
Publisher: Running Press Adult
ISBN: 0762456043
Category : Cooking
Languages : en
Pages : 257
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Book Description
Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.
Author: Claudia Roden
Publisher: Knopf
ISBN: 0307558568
Category : Cooking
Languages : en
Pages : 529
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Book Description
The definitive volume on Middle Eastern cooking, a modern classic from the award-winning, bestselling author of The Book of Jewish Food and Claudia Roden's Mediterranean Originally published in 1972 and hailed by James Beard as "a landmark in the field of cookery," this new version represents the accumulation of the author's years of extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now featuring more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. Claudia Roden has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: • The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts • Arab cooking from Syria, Lebanon, and Jordan—at its finest today, and a good source for vegetable and bulgur wheat dishes • The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries • North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze—succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises—to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of Middle Eastern cooking.
Author: Kamal Mouzawak
Publisher: Quarto Publishing Group USA
ISBN: 1627883347
Category : Cooking
Languages : en
Pages : 163
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Book Description
“Kamal is one of the great culinary minds of our time . . . to finally have a book that shows just a fraction of what Kamal is about is such joy.” —Rene Redzepi, chef and co-owner of Noma Growing up around the orchards of Jeita, just outside Beirut, Kamal Mouzawak learned to cook by watching his family and neighbors plant herbs in their gardens, harvest almonds and citrus fruit from their trees, and transform these bounties into the fresh and distinctive cuisine of home. After the Lebanese Civil War, Kamal toured the farthest regions of his country, discovering yet more neighbors from differing religions and traditions, sharing a common land and fare. Lebanese Home Cooking is an invitation to explore these traditions, bringing the authentic, mostly vegetarian meals of Kamal’s homeland onto our own tables, no matter how far they might be from the orchards of Jeita. Praise for Lebanese Home Cooking “Lebanese culture served on a plate.” —CNN “If I was surprised, it was at what Kamal is doing at Souk el Tayeb, bringing cooks from different social, political and regional sectors.” —Chef Anthony Bourdain
Author: John F. Mariani
Publisher: Macmillan + ORM
ISBN: 0230112412
Category : Cooking
Languages : en
Pages : 415
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Book Description
Not so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called "Italy," then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge. With savory anecdotes from these top chefs and restaurateurs: - Mario Batali - Danny Meyer - Tony Mantuano - Michael Chiarello - Giada de Laurentiis - Giuseppe Cipriani - Nigella Lawson And the trials and triumphs of these restaurants: - Da Silvano - Spiaggia - Bottega - Union Square Cafe - Maialino - Rao's - Babbo - Il Cantinori
Author: Joel Denker
Publisher: U of Nebraska Press
ISBN: 9780803260146
Category : Cooking
Languages : en
Pages : 220
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Book Description
A food and travel writer draws on a series of interviews with ethnic food merchants, including importers, restaurateurs, grocers, vendors, and manufacturers, to explore the diverse ways in which immigrants from every corner of the world have transformed and shaped American culinary traditions. Reprint.
Author: Nancy Harmon Jenkins
Publisher: Bantam
ISBN: 0345536142
Category : Cooking
Languages : en
Pages : 514
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Book Description
The eating style proven to reduce the risk of heart attack and stroke. Cooking Light named The New Mediterranean Diet Cookbook one of the top three healthy cookbooks of the last twenty-five years, calling it “a grand tour through the region.” Now Nancy Harmon Jenkins’s revolutionary approach to healthy eating is available for the first time as an eBook. Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends. Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about. Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round. Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen.
